Confit ocean trout

18Jan2016

0

Confit ocean trout

Ocean trout is my favourite farmed fish. I love the flavour, texture and the ease of which it cooks. So whenever I see a few shiny tails beaming at me from the window of Freckle’s Byron Bay Seafood Market I always grab a couple. I used to be terrified of cooking fish until I taught myself to relax about it and learn fishy by fishy!

Today I watched Tetsuya prepare the homestyle version of his most popular dish which gave rise to confit the large tails I had kicking around my fridge. Here’s my quick take with the larger pieces that needed a little more cooking time. The outer flesh appears more cooked, however the texture is melt in your mouth and internal flesh rare. I’ll keep practising, I hope you will too.

Gently flip over so the skin gets a little crisp (do not fry) for a further 4 minutes.

Your fish should still be soft and just rare. Of course, cook further if you prefer.

Alternately, slice the tails without the skin on and cook in the same manner.

*This may take less cooking time.

The colour should go from orange to just pink.

Once cooked remove from oil on to a serving platter.

Season with salt, pepper and lemon juice.

*You might like to crumble the confit fish and put through quinoa, rice or pasta- which we enjoyed a variation of thoroughly at Foam yesterday – or toss through a lovely butter lettuce salad with lots of lemon.

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Hello! I’m Sam.

I am a chef, clinical nutritionist, author and mentor with a Le Cordon Bleu Master of Gastronomic Tourism degree. I live on the pristine surf coast of beautiful Byron Bay, on the most eastern tip of the Australian mainland. I create spa menus for luxury hotels & health retreats worldwide, and develop signature products for the marketplace. I have been teaching food as medicine in my Byron Bay Cooking School and big city events for nearly 20 years. My other passion is helping women discover their inner entrepreneur so they too, can shine and be in control of a life they love to lead.

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